Editorial Product Review:Item Description:Beginning in the 1930s, two successive generations of busy cooks employed pressure cookers to prepare family meals. The next generation, freighted with memories of valves dancing and hissing on stovetops, then snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles, including a loop handle for two-handed lifting, stay cool. Pressure cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim). Safety measures abound. The lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. - Fred Brack
Amazon.com Review:Beginning in the 1930s, two successive generations of busy cooks used pressure cookers to prepare family meals. The next generation, with memories of valves dancing and hissing on stovetops, snubbed pressure cookers. Now pressure cookers have come back, those old valves replaced by modern versions that ensure safety while delivering the speed, ease, and nutritional benefits of pressure cooking. Pressure cooking also saves 70 percent of the energy normally consumed while cooking.
This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles--including a loop handle for two-handed lifting--stay cool. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, the pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim).
Safety measures abound: the lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking.
--Fred Brack
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Buyer Reviews
Average Buyer Rating:
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Best Pressure Cooker I've Found
I've used quite a few pressure cookers over the years and this is my favorite. Here's what I like about it: Stainless steel interior and exterior. Cooks with a minimum amount of liquid--as little as 1/3 cup. Come up to pressure fast and holds the pressure very efficiently. The two pressure settings are also a plus. The only negative to this system is that the parts do wear out. I've had my 5 quart Kuhn for about 14 years and have replaced the handles, valves and gaskets at least once. The good news is that parts are readily available. I use mine 4-5 times a week so it gets a lot of wear and tear. Even though it doesn't save much time for quick steaming I rarely use anything else for steamed greens, they just come out better. Best thing about it? Perfect risotto in 7-8 minutes! This tool is worth every penny in time and fuel savings. If I lost mine I'd replace it immediately. Lorna Sass's books have many innovative and inspiring recipes and with a bit of practice you can adapt almost any recipe to the pressure cooker. My experience has been that things cook in almost exactly 1/3 the time--i.e. a 3 hour osso bucco cooks in 1 hour. Last bit of advice: Get the 5 liter. Any smaller and you'll find it a bit cramped for a whole chicken. Any larger and it will be too large for smaller dishes and risottos.
Customer Rating: -
Pressure cooking without being under pressure
Several years ago, I took a class on pressure cooking and this was the cooker that the class focused on. I had never used a pressure cooker before and had heard nothing but horror stories. After the class, I purchased the 5-liter cooker and have been quite happy with it for nearly 10 years. I am a vegetarian and, even though I am single, I like to cook up beans every other week. That way I can have a nice selection available in my freezer during the week. With this cooker, I can cook up several different varieties in just a couple of hours. I have cooked a fairly wide variety of dishes with this cooker and I have never, ever had so much as a blip of a problem.
This cooker is so easy to use, it is just about self-explanatory. There are markings on the inside so that you can easily avoid over-filling it. The little guide that comes with the cooker has helpful little charts. The only addition to this package that I would make would be a much more in depth cook book focusing on pressure cooking. Lorna Sass' books are excellent.
Customer Rating: 
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Overpriced, Dangerous, Lousy Customer Service
Overpriced, Dangerous, Lousy Customer Service
This was given to me as a gift, and it jammed the 3rd time I used it. Had to whack it open with a wrench.
Tried to return it and ended up on the phone with the US distributor who was insulting and basically said I did not know how to use it.
I am a VERY experienced cook.
Threw it in the trash and bought I Presto that I am MUCH happier with for 1/3 the price.
Customer Rating: 
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After 4 Years, Lid broke!
The pressure cooker cooks very well and is whisper quiet. My complaint? For $178.00 I would expect a pressure cooker to last longer than 4 years of minimal usage! I didn't use it every day. I used it once in awhile and the other day I took it out of my cabinet and the metal disc going around the pressure indicator had fallen off and the plastic was cracked! I'm really annoyed! The company is oh, in SWITZERLAND?! how does one get it fixed? I won't be buying another one again. I'll stick with the US from now on.
